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A close-up shot of freshly baked Lavender Honey Cupcakes topped with creamy honey frosting and dried lavender buds.

Best Lavender Honey Cupcakes Recipe with Honey Buttercream

  • Author: Adrian Ball
  • Total Time: 42 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Light floral cupcakes made with culinary lavender and honey, featuring a moist crumb and topped with whipped honey buttercream and a surprise purple center.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated cane sugar
  • 1/2 cup wildflower honey
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • 1/2 cup whole milk
  • 1 tablespoon dried culinary lavender buds, finely ground
  • Natural purple coloring (butterfly pea powder or blackberry reduction), optional
  • 1 cup unsalted butter (for frosting)
  • 3 cups powdered sugar, sifted
  • 2 tablespoons honey (for frosting)
  • 1 tablespoon heavy cream

Instructions

  1. Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until pale and fluffy, about 3 minutes.
  4. Add honey, then eggs one at a time. Mix in vanilla and ground lavender.
  5. Alternate adding dry ingredients and milk, mixing gently until combined.
  6. Divide one cup of batter and tint with natural purple coloring if desired.
  7. Fill one-third with plain batter, add purple batter in the center, then top with plain batter to two-thirds full.
  8. Bake for 18–22 minutes until a skewer comes out clean. Cool completely.
  9. Beat butter for frosting until smooth. Add powdered sugar, honey, and cream. Whip 5 minutes until airy.
  10. Pipe honey buttercream onto cooled cupcakes and garnish with lavender or honey drizzle.

Notes

Use only culinary-grade lavender to avoid bitter or soapy flavor. Grind lavender finely for a gentle floral taste. Measure flour using the spoon-and-level method to keep cupcakes light. You can steep lavender in warm milk for a stronger floral infusion. Unfrosted cupcakes store at room temperature for 2 days or freeze up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake

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Find it online: https://www.erikarecipes.com/best-lavender-honey-cupcakes-recipe/